“Cantonese” or “Yue” cuisine originates from the province of Guangdong, China – and is probably the most widely served “Chinese-style” cuisine around the world. When Westerners speak of Chinese food, they usually refer to Cantonese cuisine. It is label as one of the Eight Culinary Traditions of Chinese cuisine. Preserving the natural flavor of the fresh Ingredients is the hallmark of Cantonese cuisine. Steaming and Stir-frying are two important Cantonese cooking techniques. Given the emphasis on freshness in Cantonese cuisine, it’s not surprising that Steaming is popular, as this cooking technique – is simple and the least intrusive to the Ingredient’s natural flavors and probably, the healthiest.

STEP 1 :–• Marinate the Fish Slices with all the Marinate Ingredients for at least an hour.

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STEP 2 :

• With the Fish at room temperature, gently lay the slices in a slightly deepened plate. Sprinkle 3/4 of the Ginger on top. On hight heat, steam for abt 3-5 mins depending on the heat and thickness of the slices.